Description
Delicious strawberry lemon blondies with a tender texture and bright flavors. Perfect for dessert or a sweet treat!
Ingredients
Scale
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon juice
- ¾ cup (95g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (75g) fresh strawberries, chopped small
- ½ cup (60g) powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1½ teaspoons strawberry jam
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to make removing the blondies easier. Spray lightly with pan spray.
- Step 2: In a small bowl, combine ¾ cup granulated sugar with 1 tablespoon lemon zest. Mix together until the sugar becomes fragrant, which releases the lemon aroma.
- Step 3: In a large bowl, using a stand mixer or hand mixer, cream ½ cup softened unsalted butter and the lemon-scented sugar on high speed until light and fluffy. This will add air to the mixture and contribute to moist, tender blondies.
- Step 4: Beat in 2 large room-temperature eggs and 1 tablespoon fresh lemon juice until fully combined. Mix thoroughly to ensure a smooth batter.
- Step 5: Sift together ¾ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder to avoid clumps. Gently add these dry ingredients to the wet mixture and stir until just combined to prevent toughness.
- Step 6: With a spatula, carefully fold in ½ cup chopped fresh strawberries until evenly distributed. Use a gentle folding technique to keep the fruit intact and prevent it from sinking during baking.
- Step 7: Pour the batter evenly into the prepared baking pan. Use a spatula to smooth out the top for uniform baking.
- Step 8: Bake in the preheated oven for 25–28 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Look for lightly golden edges and a slight bounce in the center as indicators.
- Step 9: Allow the blondies to cool in the pan for 15–20 minutes. Then lift them out using the parchment paper overhang and place on a wire rack to cool completely. Proper cooling helps them set and makes slicing cleaner.
- Step 10: In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1½ teaspoons strawberry jam until smooth and pourable. If too runny, gradually whisk in additional powdered sugar to thicken.
- Step 11: Spread the glaze evenly over the cooled blondies. Once glazed, cut into 9 equal squares and serve.
Notes
- Room Temperature: Store the blondies in an airtight container at room temperature away from heat or sunlight for up to 2 days.
- Refrigeration: Keep blondies wrapped tightly in an airtight container in the refrigerator for up to 7 days.
- Freezing: Wrap blondies in plastic wrap and place in a freezer-safe container; store for up to 3 months. Thaw at room temperature before serving.
- Do not overmix once the flour is added to keep the blondies tender and avoid density. Mix only until the dry ingredients are just incorporated.
- Check for doneness a few minutes early, around 23 minutes, to avoid overbaking brittle edges.
- Cool blondies fully on a wire rack for at least 30 minutes to prevent sogginess, especially before glazing.
- Sift dry ingredients together before mixing to prevent clumps and ensure even rise.
- Use a microplane to zest lemons finely without including the bitter white pith.
- Use fresh, firm, ripe strawberries for best texture; frozen can be substituted but may affect the final texture.
Nutrition
- Serving Size: 1 blondie
- Calories: 350
- Sugar: ¾ cup granulated sugar plus powdered sugar in glaze (½ cup) and strawberry jam (1½ teaspoons)
- Sodium: ¼ teaspoon salt
- Fat: ½ cup unsalted butter
- Saturated Fat: (from butter, exact values not specified)
- Unsaturated Fat: (from butter, exact values not specified)
- Trans Fat: 0g
- Carbohydrates: ¾ cup all-purpose flour plus sugars and fruit
- Fiber: (not specified)
- Protein: (from eggs and flour, not specified)
- Cholesterol: (from eggs and butter, not specified)